| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Israeli | Veglife1 | 8 | servings |
INGREDIENTS
| 1 | sm | Eggplant; (to medium) |
| 2 | tb | Tahini |
| 2 | tb | Water |
| One lemon; juice of | ||
| 1 | ts | Minced garlic |
| Salt to taste |
INSTRUCTIONS
Heat grill or broiler. Prick eggplant with a fork and grill or broil until skins are charred, about 20 to 25 minutes. When cool enough to handle, remove skins. In a small bowl, mix together tahini, water, lemon juice, garlic, and salt. In a food processor or by hand, blend cooked eggplant and tahini sauce together until smooth. By "Karen C. Greenlee" <[email protected]> on Mar 13, 1999. Recipe by: Veggie Life, January, 1999 Converted by MM_Buster v2.0l.
A Message from our Provider:
“You can spurn God’s love for only so long”